"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse, in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these.

To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions and bell peppers overnight in lemon juice and olive oil. In addition to the grilled meats here, the salsa is excellent with any grilled fish or poultry.

These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling and outrageously good.

"The one bad thing to do with lamb is a fast roast: It leaves the interior pretty much raw and the exterior charred," explains Athens, Georgia, chef Hugh Acheson. Quickly searing the racks and then grilling them over low heat makes the lamb perfectly browned outside and pink within. The caramelized onion jam that Acheson serves with the juicy meat is also terrific with all other meats, and even salmon.

Robert Wiedmaier adds a little bit of cumin to the garlicky marinade on these chops, which highlights the lamb's slightly gamey flavor. He accompanies each serving with half a head of roasted garlic; the sweet caramelized cloves are delicious on their own or blended into the silky white bean puree he serves as a side dish.

“I love meat loaf, but I hate that it’s cooked all the way through,” says Jamie Bissonnette. For these burgers, served medium-rare, he mixes beef with ingredients you might use for meat loaf, like pickles. On top: a ketchup he doctors with hoisin (for sweetness), lime juice (for tang) and soy sauce (for umami).

At Big Bob Gibson Bar-B-Q, Lilly uses a cut called picnic shoulder for his spiced jerk pork, cooking it over low heat for eight hours. Instead, we suggest rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill, which gives them an insanely good, peppery heat.

Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar and rosemary.

The tandoor oven is India's version of a grill. Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving.

Chowchow is a sweet-and-sour relish. The chowchow here is studded with pieces of charred and crunchy onions, which have a smoky flavor that's delicious with grilled sausage. The chowchow is perfect with all types of grilled meat or poultry or as a hot dog relish.

Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good. First parboiled, then roasted with rosemary and a healthy glug of olive oil, the potatoes become marvelously crispy on the outside while remaining light, fluffy and buttery within.

When Kogi's truck first Tweeted its stops no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC's Le Bernardin.

Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.

Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans and fresh guacamole. To make it easier, trim the dish back to a simple duo of spice-marinated rib eye steaks and canned black beans served with avocado.

"I love okra, but pretty much only when it's charred," says Top Chef winner Brooke Williamson. "Grilling enhances its flavor without any unpleasant sliminess." Williamson tosses the okra with sweet plums and crisp jicama to make a bright and crunchy salad that's great served with sliced skirt steak or tossed all together.

Michael Symon, who grew up in a Greek and Sicilian family, often adds Greek accents when he cooks. He seasons lamb ribs with oregano and coriander before grilling and serves them with tangy quick-preserved lemons.

This delicious barbecue sauce gets its smoky flavor from berries that are grilled in a perforated pan; you can use sturdy foil or a foil pan with holes punched in instead. Chipotle chiles packed in adobo amplify the smokiness of the berries.